Sunday, July 20, 2014

Hainanese Chicken Rice

In Australia we eat approximately 470 millions chicken a year. That's equivalent to 20 chicken per person per year. Boss man is someone who is out there to beat that average by miles because he loves to eat chicken. And out of all chicken dishes, this Hainanese Chicken Rice is his favourite dish.The chicken is poached gently in water till tender and
juicy, the chicken rice garlicky and buttery (optional of course), combined with
fragrant special soy sauce and lemony garlic chilli sauce… every spoonful is
accompanied with a satisfied: MMMMmmmmmm!!! Even the little toddler knows it’s
a special day when mummy cooks this!

The
following is my version- tweaked from many fun attempts =)

Hainanese chicken
rice:

Step 1- for poached chicken:

1 whole
chicken (reserve 2 T of chicken fat/skin for chicken rice)

Salt

Sesame oil

Cucumber and
coriander for garnish

1. Rub
chicken with salt and leave for 5 minutes. Rinse.

2. Place
chicken in a pot of boiling water, ensure chicken is submerged in water. Partly
cover. Bring to boil, then reduce heat to
medium so that water is at a rolling boil. Gently boil for 15 minutes. Turn off heat completely, cover pot, and allow
chicken to remain in hot water for 20 minutes .